Chocolate Cheesecake Brownie Slice

I LOVE CHOCOLATE! And I'm very surprised that I don't have more chocolate recipes on my blog. At work we were having a fundraiser and people were encouraged to volunteer their time to bake or cook for the occasion. I had many request for the Mini Nutella Cookie Cups but I really wanted to try something different. Since I cannot eat many fruits which typically features in many morning tea favourites such as apples, pears, pineapple etc, I decided to try a good old chocolate recipe. I trolled through many recipes until I settled for this one: Chocolate Cheesecake Brownie Slice.

The recipe was a little fussy and it had me using many pieces from my kitchen but nothing that was unmanageable. I had to cook it a little bit longer than the recipe had stated but I have a dodgy oven so I had anticipated this addition.

The result: a heavenly smooth half brownie - half baked cheesecake slice that was moist and nicely balanced. I had expected it to be sickly sweet or oily but it was neither. My work colleagues LOVED IT and it disappeared very quickly.

I will definitely make it again for all my chocolate loving friends. Enjoy x


Desection of the Chocolate Cheesecake Brownie Slice

 I can't seem to rotate this picture... sorry

Marble effect of the Chocolate Cheesecake Brownie Slice 



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Mini Nutella Cookie Cups

I first spotted these little bad boys on Pinterest and ever since I’ve been waiting patiently for a special event so I could make them. My dear friend and work colleague is going onto maternity leave and I jumped at the chance to bake them for her farewell.

The concept is simple; basic cookie (biscuit in Australia) recipe for the case and Nutella for the filling. Heaven! I must admit that I cheated with this recipe because I didn’t have time to make the cookie dough after work so I bought pre-made Aunty Kath’s Choc Chip cookie dough from the supermarket. It worked a treat! TIP: Do not use the M&M’s cookie dough because you will not be able to crush the M&M’s with the shot glass to make a neat little indent for the Nutella. All I did was scoop out the cookie dough mixture and placed them in the mini muffin tins. Bake for 10 minutes on 180C and then followed the rest of the directions to complete these Mini Nutella Cookie Cups.

Be sure to read the TIPS on the linked recipe page because I found them super helpful. I discovered that the original recipe is actually Peanut Butter Nutella Cookie Cups but I didn’t have any peanut butter in the house. I image a small amount of peanut butter at the bottom of the cookie cup then covered with Nutella would be rich but nicely balanced with the savouriness of the peanuts. Otherwise roast some hazel nuts and place a single nut in each cookie cup before spooning in the Nutella.

For Low FODMAP diet, replace cookie recipe with a suitable Low FODMAP version because Nutella is one food we are actually allowed to eat!

Give them a go! They are so easy to make and my friends were very impressed with the presentation – and taste.

Also try the Nutella & Almond Two Bite Brownies (Chocolate Cookie Cups).

Mini Mutella Cookie Cups

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Lactose Free Raspberry Friands

I attempted to make lactose free friands some months ago by modifying an existing recipe from taste.com.au

I replaced the butter with low fat and lactose free Nuttelex. I didn’t have a friand tin so I cooked them in cupcake patty pans.

The verdict: I miss butter! These little pale looking friands are a tasty treat but the absence of butter made them lack the richness that only butter could give. This, however, didn’t stop my friend from downing four of these little suckers while sipping on a cup of tea.

I froze the remaining friands and, sometimes, crumble them over my ginger and orange infused stewed rhubarb (recipe and pictures to come) for a quick dessert.



Lactose free raspberry friands



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